Foodstuffs: Sweet Victories, Fall Specials and Festivals, New Shellfish Initiative

Long Islanders from Belle Terre to Southold earned bragging rights on Sunday when their locally-produced products were declared winners in the Second Annual Hallockville Jam and Honey Contest, Sunday at the Museum Farm’s 41st Country Fair.

Eleven jam and seven honeys were entered into the competition. A six-judge panel participated in two blind-tastings — a preliminary round on September 2 and a final round at the fair on September 18. Judges rated the entries on appearance, aroma, taste and consistency. In addition, honey entries were assessed for moisture content by master beekeeper Chris Kelly.

First Place: Laura Klahre of Southold — Red raspberry-blood orange jam

Second Place: Cara Hallock of Southold – Plum, peach, blueberry jam

Third Place: Cara Hallock of Southold – Strawberry-rhubarb jam

Honorable Mention: Laura Klahre of Southold – Blueberry-beach plum jam

This is the second year that Laura Klahre, who operates Blossom Meadow Farm in Cutchogue, has taken home top honors in the Hallockville competition. “It feels fabulous!” said Klahre. “Jamming is a time-honored tradition. I jammed as a child and this takes me back to my childhood.”

First-time contestant, Cara Hallock, shared Klahre’s enthusiasm for jam-making. “I love summer because of the fruits — from strawberries through to apple season. It’s awesome to win, but getting to eat the jam is even better.”

First Place: Kelly Brennan of Riverhead

Second Place: Edward Lessard of Belle Terre

Third Place: Toni Arno of Calverton

Honorable Mention: Donna Schiavetta of Mattituck

Honorable Mention: Hallockville Museum Farm of Riverhead

Second-place winner Edward Lessard and his wife were ecstatic to claim second place honors, immediately phoning family and friends to share the news.

The judges savored the competition, too, every spoonful. Yet they agreed while it was a plum assignment, it was not an easy task.

“Judging was much more difficult than I expected,” said broadcast journalist Bill Ritter. “Sometimes the aroma was better or weaker than the product’s taste.”

His wife, Kathleen Friery, agreed, adding that she found judging the honeys to be harder than the jams. “The honeys I liked had more distinct aromas and viscosities.”

Marissa Drago, owner of Main Road Biscuit Co. restaurant in Jamesport, said the variety of jam entries gave her food for thought. “I really liked that they were all so different,” she said, as she envisioned ways in which the competing jams could be used in cuisine.

Restaurateur Anthony Martignetti had an idea for the jams. “I muddle jams as a base to make cocktails. I can envision using some of the entries that way.”

“Part of Hallockville’s mission is to take Long Island back to its family farming roots and making fruit preserves and honey are practices that go back centuries,” said Hallockville Museum Farm Executive Director, Roberta Shoten. “We are excited to celebrate these farm-to-table traditions during our authentic country fair.”

Hallockville Museum Farm is a 28-acre preserved farm homestead in Riverhead with a residence listed on the National Register of Historic Places. The property is dedicated to taking Long Island back to its family farming roots and exploring its relevance today. Hallockville Museum Farm is located at 6038 Sound Avenue, Riverhead. For additional information visit hallockville.org.

The 1770 House Restaurant & Inn welcomes autumn with the return of favorite dining offerings — a two-course $59 prix fixe menu and the return of pub fare nightly in the downstairs Tavern.

The two-course prix fixe dinner menu by Chef Michael Rozzi is offered in the main dining room, outside on temperate fall evenings, and in the downstairs Tavern. Seasonal dishes may include chef’s signature preparation of Montauk fluke tartare; tubetti pasta with mussels, sausage and pea sprouts; halibut with ragu of local vegetables; swordfish marinated in rosemary and paprika with heirloom cherry tomato crudo and sauteed Tuscan kale; and grass-fed striploin with a squash-tomato gratin and charred pepper romesco sauce.

In addition, nightly from Thursday, September 22, the Tavern menu returns downstairs and will include house favorites such as the burger and meatloaf.

The take-out menu continues with fine dining and Tavern favorites from 5:30 nightly. The 1770 House Restaurant & Inn is at 143 Main Street, East Hampton. For details, visit 1770house.com/restaurant or call 631-324-1770.

Manna at Lobster Inn will resume the popular aquaculture series Manna Mondays on October 3 with guest speaker John “Barley” Dunne of the East Hampton Shellfish Hatchery. The hatchery was launched in 1989 and exists for the purpose of enhancing commercially valuable molluscan shellfish stocks in local waters. Dunne will discuss the role of the East Hampton Shellfish Hatchery and what the organization does for seafood of the East End. An oyster farmer himself, Barley will talk about (and guests will taste) oysters from his oyster farm — Salty Dogs.

The “Manna Mondays” educational aquaculture program features guest speakers, presentations, curated chef’s dinners and Manna at Lobster Inn’s delicious locally sourced seafood. Each session will feature a guest speaker discussing topics related to aquaculture and seafood including farming, wild capture fisheries, IUU fishing, food traceability, habitat restoration, working waterfront revitalization, workforce training and sustainable seafood production and sourcing.

Orchestrated by Manna at Lobster Inn co-owners Donna Lanzetta and Ryunosuke Jesse Matsuoka and sponsored by the not-for-profit Manna Ocean Foundation, the Manna Monday program is designed to educate the public about seafood fisheries, production, traceability and sourcing. Topics will include all things seafood: sustainable seafood tastings and discussions, wild capture fisheries, fish farming of shellfish, finfish and seaweed, seafood transparency and traceability, innovation, transformation, circular economy, and supply chain resilience. The programs will showcase speakers from education, business and science, fish farms, terrestrial farmers, chefs, nonprofits and NGOs, and will feature relevant aquaculture related topics. Manna Monday evenings will vary in format each session with discussions followed by seafood and cooking demonstrations, seafood tastings, and special curated chef’s dinners.

Each Manna Monday begins at 6 p.m. and is free of charge. On Manna Mondays guests can enjoy happy hour specials and Manna at Lobster Inn will be open for regular dinner service throughout the evenings.

Manna at Lobster Inn restaurant in Southampton serves fresh, local, sustainably sourced seafood. The waterfront restaurant’s iconic location serves as an iconic landmark for travelers as they reach the eastern end of Sunrise Highway (Route 27). Manna at Lobster Inn is at 5 Inlet Road West, Southampton. For details, call 631-728-5555 or visit mannarestaurant.com.

Manna at Lobster Inn is offering several off season specials: Early Catch Prix Fixe, Lobster Bake Night, Kickoff Sundays and Happy Hour. Details on each special are as follows:

Early Catch runs Monday to Friday, 3 to 6 p.m. and is a three course prix fixe for $29. Tuesday Lobster Bake Night features shrimp and crab stuffed lobster with house salad or crispy potatoes for $56. On Kickoff Sundays, catch all the NFL games on three TVs in bar area with NFL Red Zone and enjoy happy hour drink specials and 50 percent off oysters. Happy Hour is offered Monday, Tuesday and Thursday from 3 to 6 p.m. featuring $5 draft beers, $8 house wines, $8 frozen margaritas, 50 percent off oysters and select snacks including ceviche, edamame, deviled eggs, pretzels, baked clams, burgers, falafel burgers and a cod sandwich.

Manna at Lobster Inn is open for lunch and dinner Thursday through Tuesday, closed Wednesday and is located a 5 Inlet Road West, Southampton. For details call 631-728-5555 or visit mannarestaurant.com.

The Bell & Anchor is offering daily specials every Tuesday through Sunday beginning at 5:30 p.m. Specials are available for dine in only and include Pork Milanese Night on Tuesday with choice of appetizer and Milanese, Lobster Night on Wednesday with a choice of appetizer and a lobster entrée (prices vary), Bouillabaisse Night on Thursday, and Moules Frites Night on Sunday.

The Bell & Anchor is at 3253 Noyac Road, Sag Harbor. Visit bellandanchor.com for details.

Montauk kicks off the autumn season with the 41st Annual Fall Fest, hosted by the Montauk Chamber of Commerce and Visitors Center, October 8 and 9, boasting live music, the annual Clam Chowder Contest and seasonal activities fun for both visitors and locals alike.

The weekend-long festival on Montauk’s Village Green will be open 11 a.m. to 5 p.m. on Saturday and Sunday featuring bouncy rides, kids crafts, pumpkin painting and a food tent to top it all off. Saturday’s activities include the festival’s famed Clam Chowder Contest, featuring both white and red chowders, all made by Montauk chefs. Festival patrons have the opportunity to taste alongside the panel of esteemed judges and choose their favorite version of this classic Long Island dish. Commemorative 2022 Chowder Mugs will be available to purchase online and in person while supplies last and include a cup of chowder.

The annual Chance Auction will take place under the tent on the Montauk Village Green from 11 a.m. to 3 p.m. on Sunday, October 9, with tickets available for purchase on both days of the festival. Attendees who participate in the Chance Auction, Online Silent Auction, and Cash Catch will have the opportunity to go home with a range of exciting prizes.

Farmers market vendors with a variety of local produce and products including Arlotta Foods Olive Oils and Vinegars, Sand and Soil Farms, Kalypso Greek Yogurt and other favorites will line the street during the entirety of the festival alongside classic festival food with a Montauk twist, such as bratwurst, hamburgers, fresh raw oysters and clams, sweet treats and more. Seasonal sips and year-round favorites from Montauk Brewing Co. and iconic Long Island wineries will be available to enjoy while relaxing to live music at the gazebo for a fun-filled fall day. Festival attendees will be able to dance along to local bands Lynn Blue Band and The Realm on Saturday and Sunday, respectively. For more information, visit montaukchamber.com.

From grocery stores to farmers markets and restaurants, East End Food Institute (EEFI) is looking to create a new campus-like food hub that will help members work together to create a more economically-viable, environmentally-sustainable and equitable local food system.

EEFI, a nonprofit organization that builds partnerships among farmers, food producers, and food consumers from Long Island to New York City and beyond, held an event on September 15 announcing the new project that will revolutionize how residents of the region obtain food, all while supporting local food producers. The event was hosted for 150 attendees at Nick and Toni’s restaurant in East Hampton.

“We are very excited to announce the development of the East End Food Hub, and hope to spread awareness of the importance of supporting local farmers, food producers and an equitable local food system here on Long Island,” said Kate Fullam, executive director of East End Food Institute. “This project will help to diversify revenue streams for farmers while ensuring there is healthy, farm-fresh food for all people in need.”

Fullam provided insight into how the organization is currently in the process of developing the East End Food Hub, an estimated $15- to $20-million project that would help centralize aggregation, processing and distribution of local foods to foster the creation of new markets for Long Island food growers and producers, and their products.

At the event, Pete DePasquale and Becky Garnett of Garnett DePasquale Projects (GDP) gave attendees a peek at the renderings for phase one development of the Food Hub, renovation of an existing building which is estimated to cost $1.5 million. This first phase of the project includes a refined indoor farmers market and community kitchen that small scale producers can rent to produce their goods.

The full site plan will also include a processing facility for turning higher volumes of farm produce into value-added products, a farm to freezer processing facility, a warehouse and cold storage for aggregation and distribution of locally-grown and made goods, and housing for seasonal workers and conference attendees.

Based in Riverhead, Fullam described the proposed Food Hub site as “the gateway to both the South and North forks of Long Island with easy access to points west, including New York City.” Situated on the property occupied for more than 50 years by the Homeside Florist and its retail greenhouses, the space currently houses EEFI’s year-round indoor farmers market on Friday evenings through October, and then relaunching Thanksgiving weekend on Saturdays from 9 a.m. to 1 p.m. weekly.

“It is essential for everyone to have access to what they see growing here in our community,” said Fullam, “You cannot drive around on the East End of Long Island without seeing a farm of some sort. Access to fresh, local foods is important to our health and wellbeing, and it is a basic human right.”

At the September 15 event, Fullam was joined by Peter Treiber, Sr., a farmer with Treiber Farms, and Mark-Antonio Smith, a food educator with The Nurtury for Kids (both members of the EEFI’s board of directors) to provide insight into the impact the Food Hub will make on the community and visitors to the East End, citing the special programming and the various doors that this campus will open for partner organizations and members.

“This Food Hub project has the potential to contribute a great deal to the East End in critically significant ways,” said Smith, “Dealing with food insecurity, educating residents and students about food issues, and giving people the freedom and choices in what they are cooking and eating are all essential to our communities.”

The cocktail event featured some of EEFI’s producers, such as Balsam Farms in Amagansett, Mecox Bay Dairy in Water Mill, and Treiber Farms in Peconic. Local farms and producers were also featured providing specialty cocktails, wine, beer and hors d’oeuvres — all of which highlighted the region’s bounty.

East End Food Institute is a nonprofit organization that manages a community kitchen based at the Stony Brook University Southampton campus and oversees East End Food Market in Riverhead, a weekly farmers market with over 40 Long Island vendors. East End Food Institute also operates Farm to Community and Farm to School programs, bringing more local food to institutions across the East End. For more information, visit eastendfood.org or call 631-632-5129.

South Fork Sea Farmers, a not-for-profit dedicated to the health of the marine environment, has announced that a new reef will be started in the waters of Accabonac Harbor off Landing Lane. This reef will provide a “home” to seeded oysters which will promote the health of local waters. On September 19, local high schoolers and 6th grade students took part in a reef building event to mark the start of the effort. South Fork Sea Farmers donated the bio-degradable bags, purchased from the Netherlands, that provide the foundation of the new reef. The bags are filled with ‘used’ oyster shells thus repurposing what would otherwise be trash.

“The Town of East Hampton has provided opportunities for local volunteer students to create this reef as an educational project,” said John “Barley” Dunne, director of the East Hampton Shellfish Hatchery for the Town of East Hampton and Bob Tymann, a board member of South Fork Sea Farmers.

Each oyster filters 50 gallons of water each day helping to keep the marine environment healthy and thriving. By building this reef, volunteer students will become stewards of the marine environment — and monitor the progress of the reef.

Started in 2019, South Fork Sea Farmers is a nonprofit whose mission is to educate and raise awareness of the importance of sustainable marine aquaculture and to inspire constructive action programs. The goal is to promote and encourage more public oyster gardening, and other sea farming, which keeps waters clean, provides habitat for marine life and improves the overall ecosystem. For more information, visit southforkseafarmers.org.